WI N TE R
E NG LI S H E DI TI O N
WINTER 2020
COSY TIME Happy Holidays
32
CH SPECIAL
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
H
LË T ZE
BU
H
TYPESC
SC
KACHEN
PAGE S RISTMA
ER GE
No. 25
COUV KACHEN 04-20 EN.indd 1
No. 25
www.vinsmoselle.lu
WINTER PLEASURES
CELEBR ATE AND ENJOY
MINDFULNESS
SEASONAL: ORANGES, FENNEL FEATURES: SUGAR, CRÉMANT VEGAN DELICACIES
CHRISTMAS MENU DELICIOUS GIFTS FESTIVE TABLES
SUSTAINABLE FASHION OVERCOMING CRISES CELEBRATING WITHOUT STRESS
9,95 €
06/11/2020 10:38
CMCM, THE CHEF‘S RECIPE FOR PERFECT HEALTH COVERAGE.
GETTING THE BEST PRICE FOR THE SALE OF YOUR PROPERTY?
DO NOT RELY ON LUCK! The best health coverag e Number of people: the whole
family
Ingredients : 1/3 of foresight 1/3 of solidarity 1/3 of non-exclusion
1 pinch of anticipation
Combine all ingredients in a large bowl of serenity.
FREE ESTIMATE*
Cover with a protective film and enjoy if necessary. The chef’s recipe can be ke pt throughout the year.
ENTRUST US WITH YOUR PROPERTY, YOU WILL APPRECIATE THE DIFFERENCE! NOW, 3 ADDRESSES TO PROVIDE YOU WITH THE BEST POSSIBLE GUIDANCE
FARE CITY BRANCH 1 Rue du Verger L-2665 Luxembourg Follow us More information at : www.cmcm.lu
App
FARE EAST BRANCH 2, Massewee L-6186 Gonderange
FARE SOUTH BRANCH 1 Rue de l’Alzette L-4011 Esch-sur-Alzette
(+352) 26 897 897 - www.fare.lu * Only valid upon signature of an exclusive 8-month mandate.
COUV KACHEN 04-20 EN.indd 2
06/11/2020 10:38
EDITORIAL
try, the cultural sector, the fashion and cosmetic sector, and many more. They need our help! We will only manage if we act together, and only if we don’t throw in the towel now. It is a comparatively small sacrifice to do without trivial pleasures if we can save lives that way and keep the economy going – yes, that too is important – and so secure the many jobs that are in danger. The longer the situation is ongoing, the worse things will get.
Hang in there!
Be the change you want to see in this world Dear Readers, “Let’s take it from the top…”, a classic phrase from the world of film when a take goes down the drain and has to be repeated. The governments seem to have been somewhat too optimistic concerning the virus, on the one hand, and the “self-initiative of their citizens” on the other. Now we are back at the point where we were six months ago, only this time, it’s worse. Now it’s “back to the start” – just like in a board game – only, for us, it’s serious business. For our own protection, and especially for all those of our fellow humans who are vulnerable, this is necessary. Even if some do not appreciate the gravity of the situation and “do not want to stop living.” Personal responsibility was never so important, and the relinquishing of parties and social life must be done until further notice. We’re not at war nor are we starving – we must simply stay at home.
Stop – rewind
There’s no place like home
We have managed, even under difficult circumstances, to produce our extra big Christmas edition, which you will hopefully receive on time in the post or at your local newsagent. There are 192 pages in this edition, with extra topics for the holidays and many suggestions, tips, ideas, and readable features, that will make staying at home that much more pleasurable and the time fly by. We are also there for you virtually and are preparing a large amount of extra online content: recipes, news, online workshops, and videos for the coming weeks. Already during the first lockdown, we were able to witness the growth and getting-together of the KACHEN community, and we guarantee, we will continue to be there for you! Make the best of the situation, be creative, enjoy the time to yourself, and, above all: stay healthy!
Bibi Wintersdorf and the entire team at K ACHEN
1
Six months ago, we had the chance to press the pause button and to rethink our life choices and courses of action. What happened? As soon as we were “allowed” to get back out, the game was set to zero. What does the pandemic matter, let’s fly southbound, we’ll holiday and party as if nothing had happened… Do you remember my COVID editorial in the summer edition? Driving headlong into a wall seems to be our fate. It is definitely time to turn off autopilot and to consciously make an effort to take our life into our own hands; to change things, viewpoints, and priorities. The pandemic will leave traces, one way or another, and force us to make changes; some of which are a long time coming. Large parts of the economy are on their knees and will have to reinvent themselves in order to survive: the travel industry, the hotel and catering indus-
The verbiage “think positive” might sound corny, but in times of trouble it has something to say. Instead of moaning about the government not doing enough, we should ask ourselves what we can do. I recommend our feature on page 136, in which a professional coach gives us a few useful tips. If I were to make a list of all the positives of a curfew, there would be quite a few pointers: No more commute to work, hardly any makeup, comfortable clothes, no appointment stress, doing only that what is really important, no endless meetings, no forced encounters with toxic acquaintances, time to read and cuddle, me-time, family-time, online yoga, forest bathing, shopping locally, doing your own cooking, trying new recipes, learning new skills, discovering unknown talents, etc. etc. etc. Try making your own list and you will be astonished how much you will accumulate on the credit side. Perhaps this will help you to overcome even this difficult phase and prepare us for the new beginning that will come eventually.
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 1
09/11/2020 12:15
SUMMARY
17
31
18
43 92 56
2
68 34 41 KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 2
09/11/2020 12:15
RESTAURANT & SHOP NEWS NEWS
—6
—8
PRODUCTS THAT WE LOVE BOOKS
— 10
R EC IPE S
S EC T IONS
SUMMARY
— 12 — 80
SEASONAL RECIPES
— 30
SEASONAL RECIPES
— 34
SEASONAL RECIPES
— 38
Theresa Baumgärtner “ Wundervolle Weihnachtsbäckerei”
A certain concept for our future Recipes by Frank Fol & Michaël Vrijmoed
— 104
RECIPE DIRECTORY IMPRINT
— 14
A feast for the senses
Gingerbread
KACHEN WORKSHOPS BLOG AWARD
SEASONAL RECIPES
BAKING BASICS
— 158
Linzer Torte
— 159
STEP BY STEP
— 44
— 48
Chew y & fudgy brownies
VEGAN
M AG A ZINE
Bakhaus - Chocolate log
PORTRAIT OF A CHEF René Mathieu
Beetroot cobb, tofu, roast & crêpes
— 90
CHEF’S MASTER CLASS
VEGETARIAN RECIPE
Hootli, stylish in knitwear
— 92
— 62
FEATURE SUGAR
— 64 Recipes all around sugar — 68 The calorie-heav y temptation
— 128
SEASONAL FRUIT Oranges
— 72
SEASONAL VEGETABLE
— 96
DO IT YOURSELF Heike’s tasty treats
Beef broth with bone marrow dumplings by Simone Schmit-Krack
TYPICALLY LUXEMBOURGISH Eeër am Jelli (eggs in aspic) by Marianne Wintersdorf
GRANNY’S RECIPE
— 100
No flour chocolate gateau by Bettina Jamek-Stemberger
MY LUXEMBOURG
— 102
Wäinzoossiss, truffled chicken gravy & Jerusalem artichokes by François Xavier Ferrol
RESTAURANT PORTRAIT
— 82
— 88
— 98
— 104
H A PPY HOUR
LUXE MBOURG
Fennel
FARMERS RECIPE
— 56
Creamy soup with parsnip, pear & hazelnuts
Beetroot & hogweed root, fermented milk, amaranth & plums
MADE IN LUXEMBOURG
— 54
FEATURE CRÉMANT
— 108
FEATURE RON MIEL
— 112
VINTNER FAMILIES
— 116
30 years on the road to success
A cure for itchy feet
Domaine Sunnen-Hoffmann in Remerschen
NOBLE DROPS
— 118
3
L’Annexe - Project of a committed woman
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 3
09/11/2020 12:15
WE LLB E ING
MINDF UL LIV ING
SUMMARY
PASSIONATE
— 120
INFO-INTOX
— 122
BYOO STORE - The spirit of sustainable shopping
Christmas in numbers
CONSUME DIFFERENTLY Sustainable Christmas ideas
FASHION
— 124
124
— 126
Second-hand - not an insignificant option!
MOOD
— 130
How to enjoy the festive season without guilt
HEALTH & NUTRITION Vegan, vegetarian or flexi
GREEN KITCHEN
— 132
— 134
Christmas without stress in the kitchen
LIVING BETTER
— 136
134
Good advice is valuable with Stefan Schröder
COLUMN
— 138
MUST HAVES
— 140
MUST HAVES
— 142
Chrismas magic
A unique living space...
DESIGN IN LUXEMBOURG
Danielle Grosbusch
LUXEMBOURG
— 146
— 148
140
Robbesscheier - Much more than a village museum
ON TOUR WITH CFL
— 150
The Guttland region - Peace & relaxation in the heart of Luxembourg
EUROPE
— 154
Jens Rittmeyer - No joy without sauce
4
K ACHEN ON TOUR
INS PIR AT ION
Covid-19 & the diverse scientific opinion
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 4
09/11/2020 12:15
95 Do not open before
C HR IS TM AS S PEC I A L
THE TEAM
TRADITIONS
—
2
The Christmas spirit
WORKSHOP
—
8
The elves tinker!
GIFTS
—
16
For her & him, kids’ tribe, granny & grandpa, home sweet home
INSPIRATION
—
22
Festive tables with Heike Meyers
FEATURE
Champagne
—
28
EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain.
Vegan Vegetarian Dairy-free Sugar-free Gluten-free Nut-free
C HE FS
FRANÇOIS XAVIER FERROL
BERTRAND DUCHAMPS
FRANK FOL MICHAËL VRIJMOED
JENS RITTMEYER
5
RENÉ MATHIEU
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 5
09/11/2020 12:15
R E STAU R A N T & SHOP N E WS
SEED
1, avenue du Dix Septembre – Luxembourg
5 rue Chimay – Luxembourg
Tel. +352 / 45 09 74
Tel. +352 / 26 20 15 30
www.rotisserie-ardennaise.lu
www.beet.lu
Severin Laface, creator of Come à la Maison, decorator and passionate restaurateur is back with a new project: La Rôtisserie Ardennaise. In the kitchen, we discover the Chef François-Xavier Ferrol, who was trained by Eric Frechon and Yannick Alléno, among others. The Chef delivers an inventive cuisine in a wood charcoal oven. The astonishing combination of flavours are created from fresh and organic products, served in an authentic and entirely renovated setting. Indeed, the Rôtisserie Ardennaise offers you the best of our Terroirs with sublime pieces of meat from noble breeds. Matured for a minimum of 4 weeks, and up to several months, in order to tenderise and enhance the taste of the beef. In addition to these exceptional meats, you will find labelled poultry and organic free-range chickens, home-made sausages, but also excellent fish. And our home-made bread is made with 100% Luxemburgish flour.
After opening two successful vegan restaurants, the team behind BEET is back with a whole new project: SEED, a vegan coffee place also serving juices and cocktails. The idea is to offer a relaxed atmosphere and serve food cooked with mostly organic, consciously-sourced, local, and seasonal ingredients. The coffee shop is plant-based, supports local producers, recycles a lot and fights against unnecessary waste on a daily basis. The goal is to preserve our planet and to inspire everyone to contribute through simple acts. Your new perfect coffee spot! You can also now order special Meal Boxes for you to enjoy vegan dishes at home!
6
L A RÔTISSERIE ARDENNAISE
KACHEN No.25 | WINTER 20
02_RESTONEWS_EN.indd 6
09/11/2020 13:37
R E STAU R A N T & SHOP N E WS
NESPRESSO CIT Y CONCORDE
WINE NOT
80 route de Longwy – Bertrange
Place Joseph Thorn – Merl
www.nespresso.lu
Cocottes and the Cave des Sommeliers will soon be united in a new boutique! Indeed, the company providing ready-to-eat and the wine expert have decided to join forces to create a unique concept in Luxembourg: Wine Not. You will normally be able to discover this joint project in December at Place Joseph Thorn in Merl. The goal is to create a different kind of shop by combining the atmosphere of both the Cave des Sommeliers and that of Cocottes’ “cosy nests.“ With a surface area of 250 m2, seating for 80 people indoors and around 100 on the terrace, this place could quickly become the ideal place for an afterwork party or gathering. Indeed, events such as tasting evenings will be offered with a wide selection of wines available by the glass. All of this will be combined with the catered dishes prepared by Cocottes (and others), and for which the sommelier will stand by to offer knowledgeable suggestions.
7
Nespresso inaugurated a new and fourth point of sale in Luxembourg. For the first time, the company is installing a pop-up store in the City Concorde shopping centre in Bertrange, where customers can discover and buy Nespresso coffee. Additionally, customers can also take their used capsules back to the new site for recycling. This pop-up store brings the number of collection points for used capsules in Luxembourg to more than 20. Nespresso is also in discussion with the authorities responsible to enable the recycling of capsules via the blue Valorlux bags. Finally, the company intends to continue expanding its network in Luxembourg over the coming months and will make further announcements in the near future.
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 7
09/11/2020 12:15
NEWS
NE W 100% LUXE MBOURG IS H PAS TA & F LOUR R A NG E Les Moulins de Kleinbettingen is taking another step forward by launching two new product ranges directly from the Luxembourgish wheat fields under the brand name “LE MOULIN.” The goal is to offer consumers several high-quality, local products that can provide total transparency on the origins of the raw material. This is why they have launched their first range of 100% Luxembourg-made durum wheat pasta, together with a 100% natural flour range, which aims to meet every need. A launch that is fully in line with the philosophy of the mills: to commit themselves as a Luxembourgish player for the local ecosystem and always favour short food supply chains. Discover these two new ranges in all your shops. lemoulin1704.lu
8
gaultmillau.lu
© FL AMION X SEPTEMBRE
Gault&Millau, the publisher of gastronomic guides, unveiled the winners of its brand-new edition of the 2021 Luxembourg Guide on Monday, 26th of October at Parc Hotel Alvisse. In spite of the circumstances, Gault&Millau was keen to stay on course and honour Luxembourg’s restaurants and craftspeople by offering its second edition of “A Taste of Luxembourg”, a guide that is 100% Luxembourgish. We would especially like to congratulate René Mathieu, chef of the restaurant “La Distillerie” in Bourglinster who was awarded “Chef of the Year”; Louis Linster, Restaurant Léa Linster, “Young Chef of the Year”; Renato Favaro, Restaurant Cômo, “Mediterranean of the Year”, HORESCA, “Personality of the Year”; and congratulations all the other winners too. Find the full list on our website.
© FL AMION X SEPTEMBRE
T HE WINNE R S OF T HE G AULT&MILL AU GUIDE LUXE MBOURG 202 1 H AV E B E E N A NNOUNC E D!
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 8
09/11/2020 12:15
NEWS
A PI , T HE F IR S T 100% PL A NT-BAS E D PAS T RY IN LUXE MBOURG
© A N N E - PA S C A L E W I L M O T T E
After having travelled all over France, Paris, Marseille, and Aix en Provence, and learning from the pioneers of vegetable pastry, Anne-Pascale Wilmotte, a qualified pastry chef, launched her pastry project in Luxembourg, where she has been living for the last ten years, with creations composed exclusively of vegetable products. Today, consumers look for authenticity, ethics, ecology, new flavours, good and healthy products... and only vegetable-based pastry is able to truly respond to all of these concerns. From pastries to Saint Honoré, from seasonal tarts to celebration cakes, vegetable-based pastry is contemporary, refined, exquisite and elegant. API’s philosophy is to be a pastry shop that conscientiously shapes natural products into delicacies for everyone, and to see them being shared and tasted in moments of “API. NESS.” Discover these yummy pastries in the new SEED café, rue de Chimay in Luxembourg city. apipastry.lu
OF F IC I A L L AUNC H OF T HE “C LUB DE S C HOCOL AT IE R S E NG AG É S” Its purpose is to create a unique network of members committed to quality chocolate that combines demanding and responsible values. Indeed, the “Club Chocolatiers Engagés” is a voluntary association created by passionate craftspeople to support the “Chocolatiers Engagés” approach. “By putting the producer back at the heart of the creation and transformation process, we, as members of the Club, wish to demonstrate our responsibility by choosing to use quality cocoa, obtained in conditions that respect the environment, as well as the women and men who participate in its production,” explains Daniel Mercier, chocolate maker at Baugy and President of the Club. Club members are therefore committed to promoting sustainable cocoa in France and around the world, by buying and using raw materials from the production of partner cooperatives. In Luxembourg, Ochocolats with the Sigoji brand is a member of the Club des Chocolatiers Engagés. chocolatiers-engages.com
9
1er Octobre 2020 Lancement Officiel du Club des Chocolatiers Engagés Un réseau unique d’acteurs engagés KACHEN No.25 | WINTER 20 pour un chocolat de qualité aux valeurs exigeantes et responsables. 2020-04_KACHEN_WINTER_INT_EN.indb 9
A l’occasion des 100 ans de La Confédération des Chocolatiers et Confiseurs de France,
09/11/2020 12:15
Le Club Chocolatiers Engagés est une association bénévole créée par des artisans passionnés pour
PRODUCTS T H AT W E LOV E
JA DO
Creative & personalized gift ideas from Luxembourg In cooperation with selected local partners, Jado develops modern and creative gift ideas. For example, the first Advent calendar with 24 different spirits from all over Luxembourg was developed with 14 local partners. Other items can be designed completely individually and, among other things, refined with personal notes. There is something for every occasion and every age. So, if you still need gift ideas for the upcoming holidays, stop by jado.lu
LUXL A IT
Lactose-free milk from Luxembourg at last! People suffering from lactose intolerance have not been able to consume locally until now. The dairy cooperative Luxlait has put an end to this. The first 0% lactose milk made with 100% Luxembourgish milk is finally available. A high-quality, tasty milk with a long shelf life awaits you in your supermarkets nearby.
luxlait.lu
DOM A INE L &R KOX
produces its first “verjus” Last August, Domaine L&R Kox launched the production of the first “verjus” produced in Luxembourg. It is often used in cooking as a great alternative to lemon, vinegar or sour juice and is a real treat for any chef. The production of “verjus” is also part of the Domaine’s approach to utilize all that the vine has to offer. Based on the motto “in the vineyard, everything is good!”.
10
domainekox.lu
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 10
09/11/2020 12:15
The experience of a moment...
CHRISTMAS IN THE JARDINS… TREAT YOURSELF OR OTHERS TO A GOURMET MOMENT OF RELAXATION! Visit our web page jardinsdanais.lu to discover our gift boxes to slip under the tree...
-10% WITH THE CODE KACHENLJA
GIFT VOUCHERS WILL BE VALID FOR 1 YEAR - ENJOY THE PROMOTIONAL CODE KACHENLJA UNTIL 25 DECEMBER 2020
Gastronomic restaurant, 1 star Michelin Guide: open Tuesday to Friday for lunch and dinner and Saturday evening • Hotel open 7 days a week Les Jardins d’Anaïs • 2 place Sainte Cunégonde, L-1367 Luxembourg (quartier de Clausen) • (+352) 28 99 80 00 • reservation@jardinsdanais.lu • www.jardinsdanais.lu
2020-04_KACHEN_WINTER_INT_EN.indb 11
09/11/2020 12:15
BOOKS
COOK, EAT, REPEAT:
NADIYA BAKES:
FALASTIN:
Ingredients, recipes and stories
Includes all the delicious recipes from the BBC2 TV series
A Cookbook
— Nigella Lawson —
‘Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty... More than just a mantra, “cook, eat, repeat” is the story of my life.’ 352 pages — Chatto & Windus ISBN 978-1784743666
— Nadiya Hussain —
Our beloved Bake-Off winner has created your ultimate baking cookbook to help you conquer cakes, biscuits, traybakes, tarts and pies, showstopping desserts, breads, savoury bakes, and even ‘no-bake’ bakes - all with her signature mouth-watering twists.
— Sami Tamimi & Tara Wigley —
FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE. 352 pages — Ebury Press ISBN 978-1785038723
256 pages — Michael Joseph ISBN 978-0241396612
A BLISSFUL FEAST: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche — Teresa Lust —
Moving from the Italian Piedmont to the Maremma and then to Le Marche, chef Teresa Lust interweaves portraits of the people who served as her culinary guides with cultural and natural history in this charming exploration of authentic Italian cuisine.
12
304 pages — Pegasus Books ISBN 978-1643133300
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 12
09/11/2020 12:15
2020-04_KACHEN_WINTER_INT_EN.indb 13
09/11/2020 12:15
SEASONAL RECIPES
A FEAST FOR THE SENSES
14
For many of us, Christmas may be a little quieter this year, but, in order to retain some of the pre-Christmas joy despite our new reality, we have put together some particularly colourful and varied recipes, which are guaranteed to make the hearts of Christmas lovers everywhere beat faster. We wish you a lot of joy in cooking and baking these delicious and extraordinary dishes and desserts and hope that we can tempt you to celebrate and enjoy, or simply to dream.
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 14
09/11/2020 12:15
SEASONAL RECIPES
CORN SALAD
WITH SURIMI & RICE
Serves 4 20 minutes 4 minutes
› 4 quail eggs › 1 00 g boiled rice, from the day › › › › › › › › ›
before 4 tbsp canned sweetcorn 2 50 g Surimi 2 tbsp olive oil ½ lemon, juice S alt P epper from the mill 4 large Iceberg lettuce leaves 4 tbsp fresh cream P arsley, to garnish
1 Cook the quail eggs in boiling water
for about 4 minutes until hard, drain and submerge in cold water. Leave to cool slightly, peel them carefully and cut them in half. 2 Put the rice with the drained
sweetcorn in a bowl.
3 Cut the Surimi into pieces and mix
with oil and lemon juice. Season with salt and pepper and mix well. 4 Wash the lettuce leaves, shake
15
them and fill them with the surimi mixture. Cover each leaf with two egg halves and add a little cream. Garnish with parsley and serve
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 15
09/11/2020 12:15
MIXED NIÇOISE SALAD Serves 4 – 6 › › › › › ›
5 00 g firm potatoes S alt 2 handfuls of rocket salad 2 00 g tuna, in oil, drained 2 00 g cherry tomatoes 4 hard-boiled eggs
30 minutes
20 minutes
› 2 00 g blanched green beans › 1 00 g black olives, without pits
For the seasoning › 250 g plain yoghurt › 2 tbsp chopped herbs, e.g. parsley, tarragon, chives
1 Wash, peel and dice the potatoes and cook them in
S alt P epper from the mill ½ lemon juice 1 pinch of sugar
3 Place all the ingredients one after the other in a large
container (approx. 1.5 l). Garnish with the rest of the rocket salad. 4 Mix the yoghurt with the remaining ingredients for the dressing. Pour into a small bowl and serve as a side dish.
16
boiling salted water for about 20 minutes. Drain and allow dripping off. 2 Sort the rocket salad, wash and shake dry. Set aside a few leaves for decoration. Tear the tuna into pieces. Wash and cut the tomatoes in half. Peel the eggs and cut them into slices. If necessary, cut the beans into smaller pieces. Cut the olives into slices.
› › › ›
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 16
09/11/2020 12:15
SEASONAL RECIPES
ROAST CHICKEN IN A BACON DRESS Serves 4 › › › › ›
Salt Pepper from the mill Rolls, from the day before 60 g walnut kernels ½ a handful of mixed herbs, e.g. parsley, thyme, rosemary › 1 onion
40 minutes › › › › › › ›
1 apple 1 tbsp lemon juice 1 – 2 tbsp olive oil Sugar Nutmeg, grated Approx. 50 ml warm milk Breadcrumbs
1 hour 30 minutes › 150 – 200 g bacon (or in thin slices) › 50 ml white wine › A pproximately 350 ml of chicken stock
› Rosemary sprigs, for decoration
1 Wash the chicken inside out and remove all
visible fat. Wipe the chicken dry and add salt and pepper to the inside. 2 Cut the rolls into slices and soak them in luke-
warm water. Roast the walnuts in a fat-free coated pan, set aside and allow to cool, then chop them into pieces. Rinse the herbs and shake dry. Remove the leaves from the mixed herbs and half of the thyme and chop them finely. Peel and finely chop the onion. Wash and quarter the apples, remove the seeds, cut them into small cubes and mix them with the lemon juice. 3 Heat the oil in a frying pan and sweat the diced
onions until translucent. Add the herbs and apple cubes, sprinkle 1 – 2 pinches of sugar and fry briefly, then set aside and leave to cool. 4 Preheat the oven to 200°C in convection mode. 5 Press the rolls well and place them in a bowl.
Add the toasted walnuts and onion-apple mixture. Season the mixture with salt, pepper and nutmeg, pour over the milk and mix into a malleable mass. If necessary, add a little more milk or crumbs.
6 Fill the chicken with the mixture, season the
outside only lightly with salt and pepper. Arrange the slices of bacon by braiding them and lay them on top of a piece of cling film, place the chicken on top and wrap it in the film. Remove the film and fix the bacon with kitchen string. 7 Place the chicken in a roasting pan, pour in the
17
white wine and about 100 ml of stock and roast in the oven for about 1 hour and 30 minutes, pouring in some stock several times. Remove and serve garnished with fresh rosemary.
KACHEN No.25 | WINTER 20
2020-04_KACHEN_WINTER_INT_EN.indb 17
09/11/2020 12:15